I strongly approve. I usually keep split trotters and sheets of pigskin in the freezer for just such uses, but this time I out of stock. Had to make do with guanciale.
That was such a good read and I even had @petes_pans in my head reading part of it in his inimitable tone. Then came the “kettle them into a ziplock”. Genius description and the whole thing got me licking my lips and looking forward to Autumn.
It sounds utterly divine.... But not for the 38 Deg C temps we're currently living with... I'll definitely save it for the autumn/winter. Thanks for sharing ☺️
I strongly approve. I usually keep split trotters and sheets of pigskin in the freezer for just such uses, but this time I out of stock. Had to make do with guanciale.
My dad used to do a 3 day daube, one of the core ingredients being a pig's trotter.
That was such a good read and I even had @petes_pans in my head reading part of it in his inimitable tone. Then came the “kettle them into a ziplock”. Genius description and the whole thing got me licking my lips and looking forward to Autumn.
Hope Lib had a great Daube homecoming! Curious if she gave a review??
Thanks for this! I am tempted to try the as-low-as-possible method with Nach Waxman's brisket recipe the next time I cook it for Hanukkah.
You definitely should. This should be a ‘project’. Let’s meet with Manhattans and plot.
It sounds utterly divine.... But not for the 38 Deg C temps we're currently living with... I'll definitely save it for the autumn/winter. Thanks for sharing ☺️